Moist Pumpkin Bread
A moist, warmly spiced pumpkin bread that uses a whole 15-ounce can of pumpkin, so nothing is left over. One bowl, no mixer needed.
11% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 1 hr 5 min
- Resting
- 1 hr
- Serves
- 12
- Calories
- 265
- Protein
- 4 g
- Per serving
- $0.42
Why this recipe works
Pumpkin bread is fall baking at its easiest: one bowl, a whisk and a can of pumpkin. It tastes even better the next day once the spices settle, so it's a good one to bake ahead for holidays.
- Oil instead of butter keeps the crumb soft and moist for days and lets the spices come through.
- A whole can of pumpkin gives a deep color and flavor, with no half-can left in the fridge.
- Mixing brown and white sugar adds caramel notes and a lightly crisp, domed top.
Ingredients
You will need
- 9x5-inch metal loaf pan
- Parchment paper
- Large mixing bowl
- Whisk
- Wire rack
Method
Tap a step number to mark it done.
Heat the oven
Heat the oven to 350°F with a rack in the lower third. Grease the loaf pan and line it with a parchment sling.
Mix the dry ingredients
Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves in a bowl.
Mix the wet ingredients
In a large bowl whisk the pumpkin, oil, eggs, brown sugar and white sugar until smooth.
Combine
Fold the dry ingredients into the pumpkin mixture just until no flour shows. Scrape into the pan and smooth the top.
Bake
Bake until the top is domed and cracked and a toothpick in the center comes out clean, 60 to 70 minutes. Tent with foil after 45 minutes if it browns quickly.
Cool
Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing.
Cook's notes
- Check the can says 100% pumpkin. Pumpkin pie filling is already sweetened and spiced and will make the loaf too sweet and dense.
- For muffins, fill 18 lined cups three-quarters full and bake at 350°F for 20 to 24 minutes.
- Wrapped tightly, the loaf keeps at room temperature for 3 days or frozen for 3 months.
Nutrition per serving
265 calories
$0.42 estimated cost per serving
Where the calories come from
| Protein | 6% of calories | 4 g |
|---|---|---|
| Carbs | 61% of calories | 41 g |
| Fat | 33% of calories | 10 g |
| Fiber | 2 g | |
| Sodium | 220 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Why is my pumpkin bread sinking in the middle?
It was underbaked. The dense, moist batter needs the full time, so test the very center with a toothpick and don't open the oven in the first 45 minutes.
Can I use butter instead of oil in pumpkin bread?
Yes, use ½ cup melted butter. The loaf will taste richer but be a little drier and firmer, especially the next day.
Can I add chocolate chips or nuts?
Yes. Fold in ¾ cup chocolate chips, chopped pecans or walnuts with the flour.
